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Published: Monday, 8/25/2014 - Updated: 1 year ago


Curried chickpeas with rice

A quick, nutritious meal.

Curried chickpeas with rice

From Twenty-Dollar, Twenty-Minute Meals for 4 People by Caroline Wright, published by Workman Publishing.

1 cup uncooked white or brown rice

1/4 cup vegetable oil

1 tablespoon grated peeled fresh ginger

1/2 teaspoon ground turmeric

2 large finely chopped garlic cloves

1/2 teaspoon garam masala

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground black pepper

1 28-ounce can diced tomatoes, with juice

2 15-ounce cans chickpeas, drained and rinsed

chopped fresh cilantro


Prepare the rice according to package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ginger, turmeric, garlic, garam masala, cayenne pepper, and black pepper, and salt to taste; toast, stirring constantly, until fragrant, about 2 minutes. Stir in the tomatoes, the chickpeas, and 1/4 cup water and simmer until flavors blend, 10 minutes.

Divide the rice and chickpeas among four bowls and top each with cilantro.

Yield: 4 servings.

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